Fruit cake spring rolls
This fruity spring rolls with dipping sauce will leave your guests asking for more...
50 g Moir’s red glacé cherries, finely chopped
150 g Safari cake mix
125 ml sugar
30 ml butter
25 g brown sugar
50 g Safari sultanas
2.5 ml cinnamon
2.5 ml Moir’s brandy essence/ vanila
125 ml water
6 sheets phyllo pastry
±125 ml melted butter
Chocolate chilli dipping sauce:
50 g milk chocolate, melted
45 ml cream
A pinch of chilli
Mix the cherries, cake mix, sugar, butter, sultanas, cinnamon, essence and water together. Cook for about 10 minutes or until thick and syrupy.
Cut the sheets of phyllo pastry into 6 blocks. Using 3 blocks at a time, brush each block with butter.
Place on top of each other.
Place a tablespoon of the mixture in the middle of the top third of the pastry.
Fold in the sides and roll up.
Place on a baking sheet with the unfolded side to the top.
Bake in a preheated oven at 190C for 15 mins
Melt the chocolae and cream together on a low heat. Add a pinch of chilli and serve warm with the springrolls